Headfort Blog

Gluten-free Red Velvet Cake

- Posted on: 13/05/2020 - $itemValue.title

This week is National Coeliac Awareness Week so we are sharing Orlaith's delicious Gluten-free Red Velvet cake recipe.

You'll need:

  • 60g butter
  • 150g caster sugar
  • 1 medium egg
  • 10g cocoa powder
  • 25ml red food colouring
  • 150g self raising gluten free flour
  • 1g gluten free baking powder
  • 70ml buttermilk

Method:

  1. Preheat the oven to 180°C and line a 1lb loaf tin with greaseproof paper
  2. Beat the butter and sugar until light
  3. Add the egg slowly, beating well between each addition.
  4. Make a paste from the food colouring and cocoa powder and add to the main mix
  5. Sieve the flour and baking powder into the main mix and fold it in
  6. Add the buttermilk and mix gently through to clear
  7. Pour into the prepared tin and bake at 170°C for 45 - 50 mins
  8. Make the cream cheese topping by beating 125g cream cheese, 50g unsalted butter and 300g sieve icing sugar together and put into the fridge to set
  9. Cool your cake thoroughly before spreading the icing on top

Orlaith's top tips

  1. Always preheat your oven to a higher temperature than the baking temp
  2. I like Odlums Gluten free flour - you can also use regular flour for this recipe
  3. Make sure your brand of baking powder is gluten free!!!
  4. Your butter should be at room temperature for better aeration
  5. You can also use a round tin and double your icing to have some for filling too - extra bit of goodness 😉
Happy baking and stay for our news on reopening as we gather official information from Government; we look forward to seeing you again soon and serving a slice of this delicious cake in person, from July... hopefully making the most of the Headfort Garden!

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